Saltimbocca Veal Cutlet Sandwich

Name: Saltimbocca Veal Cutlet Sandwich
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 veal cutlets (organic free-raised); 3 eggs, beaten; 1 cup Italian seasoned breadcrumbs; 1/4 cup canola oil; 8 slices prosciutto di Parma; 1/2 cup mayonnaise; 8 sweet gherkins, minced; 2 to 3 fresh sage leaves, minced; 4 kaiser rolls, halved and toasted; 8 fresh baby romaine leaves

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

Cutlets:

4 veal cutlets (organic free-raised)

3 eggs, beaten

1 cup Italian seasoned breadcrumbs

1/4 cup canola oil

8 slices prosciutto di Parma

Sweet Pickle Mayo:

1/2 cup mayonnaise

8 sweet gherkins, minced

2 to 3 fresh sage leaves, minced

4 kaiser rolls, halved and toasted

8 fresh baby romaine leaves

Directions

For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.